Sweet Potato Pudding

20 minutes
to prep

2 hours
15 minutes
to cook

12 servings

About this Recipe

Experience the cozy embrace of Jamaican Sweet Potato Pudding, a luscious dessert with a hint of rum warmth.

Recipe Courtesy of Orville Forrester
Photo Courtesy of jaz boler


  • 3 pounds sweet potatoes (the red/burgundy skins potato)
  • 1 cup all purpose flour
  • ½ cup cornmeal 
  • 1 cup brown sugar (once you’ve combined all the ingredients you can taste the mixture and add more sugar to your liking)
  • 2½ cups coconut milk
  • 1 tablespoon vegan butter (half a stick, melted. Let it cool before you add to bowl)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon mixed spices (for baking)
  • 1 teaspoon salt
  • 2 tablespoons vanilla extract
  • 2 tablespoon almond extract
  • 1½ cup raisins
  • (Optional) Rum or dark wine 

For topping

  • ½ cup coconut milk
  • ½ cup sugar (or less)
  • ½ teaspoon cinnamon


  1. Preheat oven to 350 degrees.
  2. Peel sweet potatoes/yams and grate finely or use a food processor or blender to process.
  3. In a large bowl, add all ingredients (excluding the topping) and mix thoroughly.
  4. In another bowl, add the topping ingredients and mix well.
  5. Pour batter into a cake pan and bake in the oven for 1.5 hours.
  6. Remove from the oven and add the topping on top of the pudding.
  7. Place in the oven and bake for another 45 minutes.
  8. Remove from the oven and let cool before serving.